My default for veggies are to steam them. Regular readers will recognize my rants against boiling veggies and cooking the life out of them, but to be honest 95% of the time I simply steam them.
Lately though, roasting has captured my attention. Potatoes…Brussels sprouts….tomatoes – all quite good roasted. I had never roasted carrots, until now.

The roasted flavor with some carrot crisp. Yum!

The recipe below calls for full sized carrots, but I had the baby ones on hand.

I sliced them lengthwise to both expand their surface area for the oil, salt and pepper and to reduce the roasting time.

Roasted Carrots

Ingredients:

12 carrots

3 tablespoons good olive oil

1 1/4 teaspoons kosher salt

1/2 teaspoons freshly ground black pepper

2 tablespoons minced fresh dill or parsley

Directions:

Preheat the oven to 400 degrees F.

If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.

Toss the carrots with minced dill or parsley, season to taste, and serve.

These look great! I’ll have to try roasting carrots. My favorite vegetables to roast are asparagus and green beans. A little olive oil and salt and pepper (maybe some lemon juice) and holy cow…amazing!

What to know what is better than roasted carrots? Grilled carrots! I use big (normal-sized) carrots grill over med heat while brushing on a mixture of 1 tbsp melted butter, 1/2 tsp red wine vinegar and 1/4 tsp of nutmeg. It is delicious! I also use this butter mixture on grilled portabellos.

Can’t say I’m a fan of the ‘baby’ carrots but I do like me some roasted carrots…delish squared. Especially if you have nice fresh carrots to start w/ yum. Another fun thing to do…roast them then puree them down w/ a splash of cream or stock instant soup!

lol–I just made those carrots last night! (before I read your post just now) I used thyme and probably not enough oil as they were a bit dry. Your photos are always awesome. Thanks for your dedicated cooking and recording:-)

Honestly, I never steam vegetables even though they are my favorite food. I either eat them raw or roast them over relatively high heat with a lot of olive oil and various spices or sauté them in olive oil. For the roasted recipe, see one of my blog posts at writingontherim.wordpress.com.

Yum! The carrots look really good. Someone told me about roasted cauliflower. I haven’t tried it yet, as I don’t care much for cooked cauliflower, although I love it raw. (Read: I always eat my veggies, but I don’t cook cauliflower in my own kitchen. I get enough opportunity to eat it cooked elsewhere.). For Brussels sprouts, roasting is superior to steaming, I agree!

Love roasted carrots! I would usually roast carrots when I’m making a roast chicken … the carrots (and any other root vegetables you feel like roasting) ends up extra tasty when it soaks up the chicken’s drippings.

Love roasted carrots! A lot of times, when we want roasted veggies, we’ll do a mix of carrots, Yukon gold potatoes, purple potatoes, and sweet potatoes. Similar seasoning to yours, but with rosemary, thyme, and/or marjoram as the herb component. Yum! And pretty to look at, too. :)

I agree that I hate boiling vegetables. Funny…my default is to always roast my veggies! This sounds like a nice simple way to have carrots. I have been roasting carrots just in olive oil, and sometimes they have an unpleasant texture so I decided to try making steam packets with parchment paper. It was like a steamed/roasted combo that came out great! The carrots were nice and soft and took less time to cook and the ones on the bottom got browned a bit…try it out next time and I think you’ll love it!

I always roast carrots, potatoes and onions to go with roast chicken. I do them all in the same pan but add the carrots for only the final 30 minutes. You should also try roasted parsnips, they really are the most delicious of veggies when they get a nice caramel on the edges. They only need 20 minutes and Rosemary is my herb of choice.

Whoa! I just prepared roasted carrots last night! I always toss in potatoes & onions, too. But I prepare the whole mess just as you did with the exception of the herbage. I always use rosemary. This roasted veggie dish always accompanies my bacon-wrapped garlic venison roast. Always. Food-loving minds think alike.